Potato Leek Soup

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A few weeks agone, bent lunch with Meathead, I had a cup of potato leek thereforeup that was so smart in it’s simplicity.  I’ve ne'er extremely considered creating it reception, however I’ve been desire it ever since.  So, out came my Julia Child’s reference for inspiration and to envision a way to create pottage Parmentier, and in conjunction with a bit analysis, I created the foremost delicious Potato Leek Soup reception. It’s currently a part of my winter soup rotation, in conjunction with Sweet-and-Sour Beef Cabbage Soup and Turkey Noodle Soup.


It’s potatoes and leeks, guys.  That’s just about it.  Some recipes say simmer in water, some say broth.  Some add cream, some don't.  I selected to form mine with homemade  broth.  I nearly always have some in my deep freezer and that i extremely, love it in soups ~ it simply adds depth of flavor.  That said, several soups may be created with simply water for the liquid, i purchase that and have done that. except for this soup, the broth adds required something-something to the otherwise rather bland potatoes, manufacturing a pleasant flavor profile with the leeks.

As so much as cream, a bit goes an extended approach during this soup.  I whisked during a few tablespoons to end it off. i actually don’t suppose you wish tons of cream, however definitely some to gild the liliaceous plant.  I’ve conjointly examine adding some milk to the finished soup for supplemental brightness and tang, i could strive next time and see if i favor that. except for currently, simply a bit cream can live up to.


The key to the current soup’s lightweight texture is that the use of a food mill, rather than a mixer or kitchen appliance.  Running the potatoes through a food mill or kitchen utensil can keep the soup from having a adhesive consistency that usually happens once starchy vegetables area unit puréed during a processor, mixer or during a mixer. i like my food mill for boiled vegetables and creating purées, and don’t forget to scrape very cheap of the disk once you’re done!

Serve this soup with a sprinkling of snipped chives on high and, for me, a bit sauce, too.  This Potato Leek Soup is therefore smart on a chilly winter day ~ then simple.  Try it, you’ll am passionate about it.  Promise.  Best ~ Kelly





Ingredients


  • 2 tbsp unsalted butter
  • 2 large leeks, white and pale green parts, thoroughly rinsed, roughly chopped
  • 1 quart (4 cups) homemade chicken stock or use low-sodium, good tasting, store-bought
  • 2 russet potatoes, peeled, cut into quarters ~ about 3/4 - 1 pound
  • 1 bay leaf
  • Kosher salt and freshly cracked pepper
  • 4 tbsp heavy cream
  • Snipped chives, for serving
  • Optional: hot sauce, for serving

Instructions


  1. Melt butter in large pot or Dutch oven over medium heat.  Add leeks and cook over low heat, stirring frequently, until softened but not browned, about 10 to 12 minutes.
  2. Add chicken stock, potatoes and bay leaf to pot.  Season lightly with salt and pepper.  Bring to a boil, cover, turn down heat and simmer until potatoes are very tender, about another 15 minutes.
  3. Remove potatoes to bowl and set aside.  Discard bay leaf and transfer soup mixture to blender (or food processor, in batches) and carefully blend until mixture is completely smooth.  Return soup mixture to clean soup pot.
  4. Run potatoes through food mill directly into the pot of soup (or into a bowl and then transfer to soup pot) and combine well.  Over medium heat, whisk in heavy cream and bring soup to a simmer, whisking frequently.  Taste for salt and pepper and serve, sprinkled with snipped chives and hot sauce.


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